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Monday, September 24, 2012

I saw this on a restaurant menu once and I was intrigued, but didn't order it. And then of course I was obsessing about how I should have ordered it. I have never used brie in a quesadilla before-- it was amazing. I do not typically go for "light" cheeses because they usually lack in flavor and do not melt well. But I tried a light brie with these and it was spectacular-- no difference that I could tell.Apples are in season, and therefore, they have a really high nutrient value (especially if you can find them locally). Don't forget about the skin! That's where many of the nutrients and the majority of the fiber is.Apple Chicken Quesadillas with ArugulaServes 22 - 8" flour tortillas (bonus points for wheat)3 oz light brie cheese, cut into thin slices (I kept the rind on)1/2 Granny Smith apple, sliced thin3 oz shredded chicken breast (use leftovers!)1 cup baby arugula leavesSalt and pepper to tasteHeat a nonstick skillet over medium heat. Place one tortilla in skillet then layer 1/2 with ~1 oz cheese, apple slices, chicken, and arugula. Sprinkle lightly with salt and pepper. Top with additional ~1/2 oz cheese and fold remaining tortilla half over ingredients. Allow to cook until bottom tortilla is crisp, ~ 3 minutes, then flip over. Repeat cooking until bottom tortilla is crisp and cheese is melted.Remove from heat and allow to cool for 1-2 minutes before slicing into wedges and serving.Nutrition Info per 1 quesadilla: 258 calories, 9 g fat, 22 g protein, 20 g carbohydrates, 2 g fiber